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1. Melt butter in pot and add onions, cooking over low heat until lightly browned.
2. Add carrots and broth and bring to boil.
3. Reduce heat then cover and cook until carrots are very tender (about 30 minutes).
4. Away from heat, use a hand blender to blend carrots and broth until smooth.
5. Add orange juice, milk, orange zest, nutmeg and tarragon.
6. Serve warm.